Lets compare vitamin content per 14 ounces of Winter Squash, Hubbard, Baked with Salt vs Tomatoes:
Winter Squash, Hubbard, Baked with Salt has 8 times more Vitamin A, 2 times more Vitamin B1, 2.5 times more Vitamin B2, 5 times more Vitamin B5 and 2.2 times more Vitamin B6 than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.4 times more Vitamin C, 2.7 times more Vitamin E and 4.9 times more Vitamin K than Winter Squash, Hubbard, Baked with Salt.
Both Winter Squash, Hubbard, Baked with Salt and Raw Ripe Red Tomatoes have similar amounts of Vitamin B3 and Vitamin B9 per 14 oz.
Both Winter Squash, Hubbard, Baked with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Vitamin B12 and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Winter Squash, Hubbard, Baked with Salt vs Tomatoes:
Winter Squash, Hubbard, Baked with Salt has 1.7 times more Calcium, 1.7 times more Iron, 2 times more Magnesium, 1.5 times more Manganese, 1.5 times more Potassium, more Selenium and 48.8 times more Sodium than Raw Ripe Red Tomatoes.
While Raw Ripe Red Tomatoes contain 1.3 times more Copper than Winter Squash, Hubbard, Baked with Salt.
Both Winter Squash, Hubbard, Baked with Salt and Raw Ripe Red Tomatoes have similar amounts of Phosphorus, Zinc and Water per 14 oz.
Comparison of macro-nutrients per 14 ounces:
Winter Squash, Hubbard, Baked with Salt has 2.8 times more Energy, 54 times more Omega 3, 2.8 times more Carbohydrate, 1.9 times more Sugars, 4.1 times more Fiber and 2.8 times more Protein than Raw Ripe Red Tomatoes.
Both Winter Squash, Hubbard, Baked with Salt as well as Raw Ripe Red Tomatoes have insufficient amounts of Fat, Omega 6, Cholesterol, Glucose and Sucrose in 14 oz.